Steak Salad

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	flank steak -- sliced thin
1	tablespoon	sherry
1	tablespoon	low sodium soy sauce
2	tablespoons	olive oil
1	large	romaine lettuce -- torn into bite size pieces
4	ounces	cherry tomatoes -- halved
4	ounces	mushroom caps -- sliced
2	whole	green onions -- sliced
		*Dressing*
1/4	cup	extra virgin olive oil
2	tablespoons	low sodium soy sauce
1	teaspoon	ginger root -- minced fine
1	clove	garlic -- minced fine
1	tablespoon	seasoned rice vinegar
2	teaspoons	dark brown sugar -- packed

Mix sherry and soy sauce together. Add beef and turn to coat. Marinate for 30 minutes.

Heat oil in skillet to medium and add beef. Cook until desired doneness.

Mix lettuce, tomatoes, mushrooms, green onions, and steak together.

Mix dressing ingredients together and store in lidded jar.

Refrigerate salad and dressing for at least an hour.

To serve toss salad with enough dressing to coat and serve left over dressing on side.

Makes 6 servings.

Per Serving: 297 Calories; 22g Fat (65.5% calories from fat); 18g Protein; 8g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; 367mg Sodium. Exchanges: 2 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.